Discussed bacon preparation and employee health policy.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Discussed symptoms that would warrant exclusion and discussed Big 5 reportable illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed trays of bacon sitting out on the counter and in oven (off) at room temperature.
Correction: Cook bacon crispy if it will be left out or keep refrigerated. Do not leave out at room temperature.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Observed strainer in handsink. Observed employee rinse a knife in handsink.
Correction: Handsink is to be used only for handwashing.
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01/06/2016 | Risk Factor | |
Gloves worn.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Found pork over salad produce.
Correction: All raw to be under ready to eat. Please store raw foods below ready to eat.
- Equipment - Good Repair and Proper Adjustment
Observation: Found unit not cooling.
Correction: Cooling unit to be properly maintained. Please repair cooling unit.
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06/08/2015 | Routine | |
Discussed maintenance of equipment (coils and drains). Gloves worn.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Found metal pan of cooked taco beef on table at 116 degrees.
Correction: Hot hold to be at or above 135 degrees. Please hold hot foods at 135 degrees or higher (food was reheated to 168 degrees).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found tomatoes, chicken in sandwich unit at 54, 81 degrees.
Correction: All cold hold to be 41 degrees or less. Please keep food at 41 degrees or less (food was cooled to 40 degrees in freezer then on "working" sandwich unit).
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Found handsink had kitchen container in sink.
Correction: Sink to be accessible for washing. Please keep sink clear for handwash (drain too slow).
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03/10/2015 | Risk Factor | |
Gloves used.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Found pan of BBQ at 109 degrees.
Correction: All hot hold to be 135 degrees or more. Please hold hot foods at 135 degrees or more (product was reheated).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found cubed cooked chicken at 94 degrees.
Correction: All cold hold to be 41 degrees or less. Product was pulled and placed in freezer (less than 2 hours cooling). Please hold cold at 41 degrees or less.
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11/05/2014 | Risk Factor | |
Remove Fryer because there isn't a hood system. Permit Issued.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee sweeping then immediately put on gloves.
Correction: Hands must be washed after being contaminated and before putting on gloves. Corrected by discussing with employee.
- Cooling, Heating, and Holding Capacities
Observation: Observed the temperature in the salad prep unit at 55°F. Ice is being put in the unit to make it cold.
Correction: Refrigerator must be replaced if it can not maintain temperatures of < or = to 41°F.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: No food product thermometer available.
Correction: Provide.
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08/01/2014 | Routine | |
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